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Chicken salad with squeaky green beans & Tonnata mayonnaise


  • Bring the stock to the boil in a large heavy-bottomed pot. Add the chicken and gently simmer for 7-8 mins. Then turn off the heat, cover and set aside for the chicken to cool in the liquid. When ready, slice on the diagonal.
  • Blanch the beans in salted boiling water until crisp-tender. Drain well and toss with a little oil.
  • Process the mayonnaise with the capers, tuna, anchovies and lemon juice to sauce consistency. (If too thick, add a little water.) Taste for seasoning.
  • To serve, neatly arrange the beans in the centre of a large plate (or individual plates), top with the sliced chicken and sprinkle with the mayo and chopped parsley.


  • 1 litre chicken stock
  • 2-3 skinned chicken breast fillets
  • 24 small green beans, topped & tailed
  • sea salt & freshly ground pepper
  • extra virgin olive oil
  • 400 gm thick mayonnaise
  • 2 tbsp capers, rinsed & drained
  • 150 gm canned tuna, drained
  • 4 anchovy fillets
  • juice of 1 lemon
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm